Cooking with The Vegan Zombie – No-Killy-Philly

February 27, 2011 on News, Webisode by admin

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In this episode we make a new and improved seitan which we use to create a delicious vegan cheesesteak sandwich.

-No-Killy-Philly:

-Mix dry ingredients and wet ingredients, then mix both together for seitan:

Dry ingredients

1 1/2 cup vital wheat gluten

1/4 cup nutritional yeast

1/2 cup garbonzo bean powder (or chick pea flour)

2 tbsp brown sugar

1/2 tbsp mesquite

1/2 tbsp garlic powder

1/2 tsp turmeric

-Wet ingredients:

1 tbsp worcestershire sauce

1 cup vegetable stock

1 tbsp soy sauce

1 tsp liquid smoke

2 cloves of shredded garlic

pinch of pepper

-add all ingredients together and form a dough. Cut in half and make two logs and place in casserole dish.

-Stock to cook seitan in:

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 cup brown sugar

1/2 tsp chili powder

1 tbsp dried parsley

1/2 tsp thyme

1 tbsp soy sauce

1 tbsp molasses

2 cups water

-Heat on stove 5- 10 mins

-Pour in casserole dish to cover seitan. Cover dish and place in oven 350 for 1 hour. Then flip seitan and continue to cook for 1/2 hour uncovered. If still too soft, then cook for another 20 mins.

Daiya cheese sauce

1 cup Daiya cheese (cheddar)

1/2 cup soy milk

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

pinch of pepper

1 tbsp dijon mustard

Stir it all together over med heat and set aside.

Slice up your seitan, and saute it together with a diced onion and diced poblano pepper. Toast a roll of your choice and add Vegenaise and your seitan saute to it. Add Daiya cheese sauce and you’re good to go…Enjoy!

admin

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6 thoughts on “Cooking with The Vegan Zombie – No-Killy-Philly”

Chuck F says:

Made this for our potluck today – definitely the clear favorite (put it on some home made focaccia bread). Keep up the good work!

April 9, 2011 at 4:13 pm

Joe Snow says:

Hey, thanks for the recipe. I made these and featured them on my site. Everything you make looks good!

June 8, 2011 at 8:56 pm

Rhonda says:

Made these for our 4th of July Celebration and they were a huge hit! I have 5 kids and they all loved them which is always a plus. Thanks for the great recipe!!

July 4, 2011 at 11:36 pm

Carolyn says:

I have my seitan in the oven now and it smells amazing! I cannot wait to have this for dinner tomorrow! One question tho…mine does not look nearly as nice as yours..it is not smooth on the outside,but really lumpy and ugly. What am I doing wrong?

September 28, 2011 at 7:53 pm

Timothy says:

I have made this recipe several times but it tortures my wife. She developed a gluten sensitivity shortly after the first time I made it.

Today I made a gluten free version and it is very close to the gluten version.

I feel that with your knowledge, experience, creativity, and determination that you can make an even better gf seitan. I used a combination all purpose gluten free flour, guar gum, and xanthan gum. It didn’t absorb as much of the stock and didn’t expand but the texture is close and the taste is good.

I also left our the worstchester but added in a bit of braggs and extra smoke in its place.

Please take on this challenge for all the former seitan worshippers that are now gf.

September 2, 2012 at 3:32 pm

Stephanie says:

This Philly beats out Foodswings in Brooklyn! The seitan was phenomenal… Every time I’ve tried to make it with other recipes, the texture was awful. I really loved the flavor of the cooking liquid, so we used it as an au jus and dipped the Phillies in them. Thanks so much for another delicious recipe!

December 27, 2012 at 11:52 am

Comments are closed.